Arbroath Smokies

Arbroath smokies are pairs of haddock – as opposed to kippers (which are herring) – tied at the tail, dry salted and then hot smoked over hardwood chips, traditionally in a ‘smokie’ pit made with a whisky barrel set in a hole in the ground.

They are ready to eat and taste fantastic when simply warmed under the grill and served with a knob of butter and a twist of pepper.